How to use charcoal BBQ?
Answers:
I guess it depends on exactly what you are cooking, and how long it takes to cook. The best thing to do is use a thermometer to make sure the temp stays constant to what you want it to be. You can regulate this by using the vents to let some heat escape. When you find your temp starting to fall, add some more charcoal to the fire.
I really do prefer the flavor of a good "old school" charcoal grill. The overall flavor is much better than any gas grill.
Have you ever tried to add some hardwood shavings to your charcoal? It really adds to the flavor of whatever you are cooking. Most home centers, or even grocery stores carry bags of food-quality wood chips. Most people prefer Mesquite, or a little bit of Hickory chips to help flavor the grilled food. Using the wood chips is really excellent when making something that will take a while to cook, like ribs or any larger cuts of meat.
WOW, just writing this is making me want to go fire up the grill! Nothing beats a really well made rack of ribs, slow cooked to perfection with some of my home made extra-spicy BBQ sauce on them. It is making my mouth water just thinking of it.
Other answers:
you want to keep the embers glowing without them dying out, unless you're finished bbq-ing. Otherwise, add as needed to keep them burning while cooking.
you want to keep the embers glowing without them dying out, unless you're finished bbq-ing. Otherwise, add as needed to keep them burning while cooking.
The grocery store sells briquets and usually the bags carry directions for use.
Jarn was correct as far as the bbqing goes and everything he said. what our learned friend did not add was that you get the fast burning and the natural charcoals. we prefer the natural charcoal as it has no chemicals added to speed up the burning. we find the treated charcoal seems to add a certain chemical taste and you can smell it when it's burning/heating up. start the fire by placing wood and perhaps some newspapers right at the bottom. then you add your charcoal. light the paper, which gets the wood burning and in turn gets the coals going. once the coals are red hot with a powdery 'skin', your fire is ready. you'll have to play around with the quantities to get a 'feel' for how much to use for certain foods in future. happy bbqing.
you fart over a match, and throw your beef over the grill.